I'm not much of a coffee drinker, and by not much I mean I may have 1/3 coffee and two thirds sugar and cream. Turns out this isn't the best ratio when making an irish coffee. Unless of course you are not trying to stay awake. I can't say that this drink has turned me into a coffee drinker, but there is no other way I would drink coffee now.

Preheat oven to 325 degrees.Combine Cocoa Hi-Proof Baking Mix in a bowl with all the other ingredients.Mix until light and fluffy - at least 2 minutes up to 4 minutes.Pour batter into molds.Bake for 35-40 minutes or until top sponges back.Remove from oven and optionally spray with whiskey.

Preheat oven to 350 degrees.Beat eggs with a blender. Add all other ingredients.Mix for 4-5 minutes to aerate the batter.Spray molds with non-stick oil or line with baking cups.Bake for 24-27 minutes until top sponges back.NOTE: Smaller molds take less time.Remove from oven and optionally spray with whiskey.

Presentation

Sprinkle powdered sugar on the top of each sweet treat.Drizzle on an irish coffee glaze made by mixing 1 cup of powdered sugar with 1 TBSP whiskey, 1 TBSP irish cream and 1 TBSP coffee liqueur. FOR Two Under the Influence:Create a glaze using 2 TBSP of powdered sugar and 1 tsp of whiskey and 1 tsp of irish cream. Mix, drizzle and enjoy.

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The difference between Lo-Proof and Hi-Proof Recipes

Lo-Proof cakes require a modest amount of alcohol and otherwise use traditional cake mixes along with oil and eggs. The alcohol flavoring is a bit more subtle and the cake tends to be of moderate density.

CUI Hi-Proof Baking Mixes are specially formulated to increase the cocktail flavors you add to your cake. You use a bit more alcohol per cake. Plus you have the added convenience of not having to add eggs or oil or pudding - it's all included. You can just have fun experimenting with cocktail flavors.